Spicy Tomato Jalapeno Soup
Warm up your taste buds with this bold and flavorful Spicy Tomato Jalapeño Soup, a zesty twist on classic tomato soup that’s perfect for spice lovers! This hearty recipe combines the tangy richness of diced tomatoes with the fiery kick of jalapeños, balanced beautifully by aromatic cumin and smoky paprika. It’s effortlessly made in under 40 minutes, featuring a creamy optional finish with heavy cream or coconut milk for added indulgence. The soup is pureed to a silky, comforting texture and topped with fresh cilantro and crispy tortilla chips or croutons for the ultimate garnish. Whether you're seeking comfort food or a vibrant starter, this easy-to-make, gluten-free soup is a delicious way to add a little heat to your table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 medium jalapenos, diced (seeds removed for less heat)
- 28 ounces canned diced tomatoes (with juice)
- 4 cups vegetable broth
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon sugar (optional, to balance acidity)
- 0.5 cup heavy cream or coconut milk (optional, for creaminess)
- 2 tablespoons cilantro, chopped (for garnish)
- crushed tortilla chips or croutons (for serving)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, until translucent.
Stir in the minced garlic and diced jalapenos. Cook for 1-2 minutes, stirring frequently, until fragrant.
Add the canned diced tomatoes (with juice), vegetable broth, cumin powder, smoked paprika, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a countertop blender in batches and blend until smooth, then return it to the pot.
Taste and adjust seasoning. If the tomatoes are too acidic, stir in the optional sugar. For a creamy texture, stir in the heavy cream or coconut milk.
Simmer for an additional 5 minutes on low heat to combine flavors.
Serve hot, garnished with fresh cilantro and a handful of crushed tortilla chips or croutons, if desired.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5757 mg | 250% | |
| Total Carbohydrate | 126.9 g | 46% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 43.4 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3443 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
